Ingredients
Units
Scale
- 1 1/2 pounds Yukon Gold Potatoes, cut in 1/4" slices
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Caramelized Onions, add as many as you like
Instructions
- Slice the potatoes. Wash and slice the Yukon Gold potatoes into approximately ¼-inch slices. Try to keep the slices relatively uniform so they cook evenly. I used baby Yukon Gold potatoes as I was able to find a 2-pound bag that once sliced (taking ends off) totaled the 1 1/2 pounds for the recipe.
- Boil the potatoes. Bring a large pot of water to a boil. Add the sliced potatoes and cover the pot. Reduce the heat to a simmer and cook for about 4 minutes. You want the potatoes to be tender but still firm enough to hold their shape, since they’ll continue cooking and browning in the skillet.
- Drain the potatoes well and let them sit for a few minutes so some of the excess moisture can evaporate.
- Cook the first half of the potatoes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the potatoes to the skillet, arranging them in as close to a single layer as possible. Let them cook until golden and crispy on the bottom before carefully turning them, ~5 minutes on each side. Sprinkle at the end with the black pepper and a little bit of salt – you can always omit the salt if you’re watching sodium, but I added a minimal amount to add some flavor and not over salt!
- Add the remaining potatoes. Remove the first batch of potatoes from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet, then add the rest of the potatoes. Cook until they are golden and crispy, turning as needed.
- Garnish – Transfer to a serving dish and top with the caramelized onions and parsley (for color!).
- Serve immediately. These potatoes are best served fresh and once they are made! They do not warm-up well (believe me, I tried!)
- Prep Time: 5
- Cook Time: 15
- Category: Side Dishes